Like this recipe?
Click Here for more soups and stews

Beef & Portobello Stew

This is quick easy and flavorful.

  Makes 4 servings, about 2 cups each
  Prep Time: 10 minutes
  Total Time: 30 min
  Ease of Preparation: Easy

 1 lb sirloin steak cut into ¾ in cubes
 1/3 cup all purpose flour
 2 teaspoon extra-virgin olive oil
 6 cup chopped portobella mush caps (about 6 med)
 2 cup frozen pearl onions thawed
 2 tomatoes, chopped
 2 cup frozen cut green beans
 1 14.5 oz can reduced sodium beef broth
 2/3 cup red wine
 2 teaspoon chopped fresh thyme or ½ teaspoon dried
 ¼ teaspoon salt
 ¼ teaspoon freshly ground pepper

1. Sprinkle  steak with flour, turn to coat (reserving excess flour).  Heat oil in a large saucepan over med-hi heat.  Add the steak and cook, stirring until browned on most sides and still pink in the center, about 3 min.  Transfer to a plate and tent with foil to keep warm.

2. Add mushrooms, onions and tomatoes to the pan and cook the vegetables about 3 min.  Sprinkle the reserved flour over the veggies, stir to coat.  Add green beans, broth, wine, thyme, salt and pepper: increase the heat to high and bring to a boil.  Reduce heat to a simmer and cook, until the broth has thickened, about 5 minutes, be sure to stir.  Add the steak and any accumulated juices and cook, stirring often, until heated through, about 2 min.

Nutritional Notes: per serving: calories 389; fat 9g (sat 3g, mono 2g, poly 0.5g); iron 6.2mg; cholesterol 50mg; calcium 44mg; carbohydrate 22g; sodium 300mg; protein 42g; fiber 9g